Who’s ready for some holiday menu inspiration? In this episode of The Chef’s Pantry, Anna teams up with KAM Appliances and gives their Thermador Kitchen a test drive, just in time for the holidays. Anna starts her seasonal spread with the help of the induction cooktop giving us her chef tips on how to use it, making her holiday sipper a New England apple glögg, you can enjoy it as is, or for a kick add your favorite spicy spirit to give it some oomph. She walks the fall flavor profile into the next dish; melt in your mouth, apple cider braised short ribs. They are fall-off-the-bone and pair well with her smoked gouda polenta. Lastly, she wraps things up with something sweet; a show-stopping chocolate bark perfect for a holiday dessert bar or gifting. And who knows, maybe Anna’s recipes will become a new holiday tradition for your family.
INGREDIENTS:
- 1 cup polenta
- 4 cups chicken stock
- ½ cup heavy cream (optional)
- ½ cup pumpkin puree
- 1 cup smoked gouda, shredded
- ¼ tsp nutmeg, freshly ground
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PREPARATION:
- Prepare polenta according to package instructions using the chicken stock as the cooking liquid. Instant polenta will take a remarkably shorter time than traditional polenta to cook. While what you gain in speed you will lose in texture, both are respectable options.
- When the polenta is mostly cooked and you are nearly ready to serve, drop the heat to medium low and stir in cream, followed by the pumpkin puree, shredded gouda, and freshly ground nutmeg. Taste and season with salt and pepper.
- Serve immediately.
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Chef Tip: Use a splash of water or stock to loosen the polenta if it gets stiff before it reaches the table.
